Caramel Rocky Road Recipes

CARAMEL ROCKY ROAD BARS

Caramel Rocky Road Bars image

These absolutely decadent dessert bars are great at any time of the year. Be prepared to listen to ecstatic raving after your guests taste them! Cook time includes chill time.

Provided by hannahactually

Categories Bar Cookie

Time 3h20m

Yield 1 9

Number Of Ingredients 11

Ingredients

1 cup flour
3/4 cup oats
1/2 cup sugar
1/2 cup margarine
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped salted peanuts
1/2 cup caramel ice cream topping
1/2 cup chopped peanuts
1 1/2 cups mini marshmallows
1/2 cup chocolate pieces or 1/2 cup chocolate chips

Steps:

Grease 9-inch square baking pan.
Electrically beat all "Crumb" ingredients except nuts.
Stir in peanuts.
Press 2/3 of the mixture into the baking pan.
Bake at 350°F for 12-17 minutes or until golden brown.
Spread 1/2 cup caramel ice cream topping over baked crumb mixture.
Sprinkle 1/2 cup peanuts, 1.5 cup mini marshmallows, and 1/2 cup chocolate pieces over caramel.
Cover with the remaining 1/3 of crumb mixture.
Return to oven and bake for 20 minutes.
Chill bars in refrigerator for 2-3 hours.
Cut into squares and keep refrigerated until served.

Nutrition Facts : Calories 3505.6, Fat 164.5, SaturatedFat 26.5, Cholesterol 1.6, Sodium 3385.7, Carbohydrate 466.9, Fiber 28.1, Sugar 148.7, Protein 69.8

CARAMEL ROCKY ROAD

Caramel rocky road image

Gooey rocky road with delicious caramel biscuit pieces

Provided by leoniecourt

Time 30m

Yield Makes Pieces

Number Of Ingredients 0

Ingredients

Steps:

Grease a 20cm X 20cm tin/dish and line with baking parchment.
Place the white and dark chocolate, the condensed milk and the butter in an ovenproof bowl and place over a saucepan of shallow simmering water. Ensure that the bowl does not touch the water. When the ingredients have melted, stir to combine. Leave to cool for 10 mins.
Place the remaining ingredients in a large mixing bowl. Add the chocolate mixture and quickly stir to combine. Pour into the tin/dish and even out with the back of a spoon. Refrigerate for at least four hours.
When the rocky road slab has set, loosen the edges with a knife and turn out onto a board. Cut into 3-4cm squares and dust with sieved icing sugar.

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